This is my new fixation I’ve had it 3 meals in a row. High-Protein Breakfast Quesadilla/Omelette Wrap Makes: 1 large meal (4 slices) Calories: ~350 calories Ingredients - 1 Meji Cano Thin Tortilla (90 cal) - 1 large egg - 100 g President’s Choice egg whites - 19 g Great Value Fire Grilled Chicken Breast Strips, chopped - 1 slice Kirkland Marble Cheddar cheese - 40 g red pepper, diced - 36 g baby carrots, finely diced or grated - 1 mini cucumber, chopped (serve on the side) - 1 second avocado oil spray - 10 mL sriracha - Sliced pepperoncini or banana peppers (optional, as shown in your photo) - Zero Sugar Canada Dry Peach Mango (optional drink) Instructions 1. Prep the vegetables - Dice the red pepper. - Finely dice or grate the baby carrots. - Chop the chicken into small pieces. - Whisk the eggs - In a bowl, whisk together: - 1 large egg - 100 g egg whites - Stir in the peppers, carrots, and chicken. - Cook - Heat a large non-stick pan over medium heat. - Spray lightly with avocado oil. - Lay the tortilla flat in the pan. - Pour the egg mixture directly onto the tortilla, spreading it evenly to the edges. - Add the cheese - Place the slice of cheddar on top. You can tear it into pieces so it melts more evenly. - Cover and cook - Cover with a lid for about 5–7 minutes, until the eggs are almost completely set. - Flip - Carefully slide onto a plate, invert back into the pan, and cook another 1–2 minutes to lightly crisp the tortilla. - Finish - Slide onto a plate. - Top with sriracha. - Add sliced pepperoncini/banana peppers if you like the tangy kick. - Cut into 4 wedges. - Serve - Enjoy with the mini cucumber on the side and your Peach Mango Zero Sugar Canada Dry. Estimated Nutrition - Calories: ~350 - Protein: ~34–36 g - Carbohydrates: ~22 g - Fat: ~13 g

Quick low-carb-ish burger hack with an Asian-style twist! Instead of using a bun, I wrapped my beef patty in rice paper x 2 with lettuce, tomatoes, and onions. For the dipping sauce, I kept it simple with sriracha + ketchup. So good and still gives that burger feel without the bun. What I used: - Beef patty - Rice paper x 2 - Lettuce - Tomato - Onion - Sriracha - Ketchup Quick tip: Wet the rice paper just enough to soften, layer your lettuce first so it helps hold everything together, add your beef patty and veggies, then wrap it up like a spring roll/burger wrap. Simple, quick, satisfying, and perfect when you want a burger but want to switch it up. 🍔✨

For 4th of July, our family grilled hot dogs and hamburgers, and I wanted to be mindful about cutting back on carbs without feeling like I was missing out. Instead of eating my hot dog on a regular bun, I used rice paper and turned it into an Asian-style hot dog wrap. I added lettuce, tomato, and Hebrew National uncured beef franks, then dipped it in my little sauce combo: ketchup + sriracha. I also paired it with chips because balance, right? 😆 Still enjoyed the BBQ vibes while making a small mindful swap with the bun. So good and honestly such a fun switch-up! You still get the hot dog vibe, but it feels lighter and different in the best way. What I used: - Hebrew National uncured beef frank - Rice paper wrapper (Three Ladies Tapioca Rice Paper) - Lettuce - Tomato - Ketchup + sriracha for dipping - Chips on the side Small hack, big satisfaction. Definitely doing this again! 🌭✨ P.S. Make sure your rice paper says tapioca if you like your rice paper a little chewy and stretchy… IYKYK 😆

Hot weather calls for something cold, refreshing, and high protein! I made this easy Protein Sago using Fairlife Elite Strawberry Shake, chia seeds, strawberries, and blueberries. Ingredients: - 1 Fairlife Elite Strawberry Shake - 2 tbsp chia seeds - 122 gr Strawberries 🍓 - 80 gr Blueberries 🫐 - Optional: crushed ice - Optional for creamier texture: ½ cup heavy whipping cream or a splash of milk How to make it: Mix the chia seeds with the Fairlife Elite Strawberry Shake and let it sit overnight so the chia seeds can expand and give that sago-style texture. The next day, add chopped strawberries and blueberries. I didn’t have room in my cup for crushed ice, but you can definitely add it for this hot weather! If you like it creamier, you can add ½ cup heavy whipping cream or a splash of milk. Just remember to track it because it will add more calories and fat. My MFP tracking: About 291 calories 22g net carbs 10g fat 18g protein Perfect as a snack, dessert, or something sweet while still staying on track. Enjoy! 🍓🫐✨

When I need something quick, easy, high-volume, and macro-friendly, this is one of those meals that saves me. Nothing fancy, just using what I already had and making it work. Ingredients: 2 packs kelp noodles — 592 grams total 1 pack Trader Joe’s Garlic Shiitake Green Beans — 301 grams Costco Mediterranean-style chicken skewers — 352 grams Hoisin sauce — 16 grams Fish sauce — 11 ml How I made it: First, I prepped the kelp noodles. I already shared how I prep kelp noodles in my other “Recipes” post, so follow that step first. In a non-stick pan, I stir-fried the 301 grams of Trader Joe’s shiitake green beans with the 592 grams of kelp noodles. I added a little water so the noodles didn’t dry out. If you have chicken broth, use that instead for extra flavor and a little added protein. While that was cooking, I air-fried the Costco Mediterranean chicken skewers, 352 grams total, at 400 degrees for 14 minutes. Once the noodles and green beans were almost done, I added 16 grams of hoisin sauce to the pan. Right before turning off the heat, I added 11 ml of fish sauce, gave everything a good stir, and turned off the fire. Then I cut up the chicken skewers and added them on top. This made 5 servings: Calories 140 Carbs 8 gr Protein 17 gr Fat 3 gr Simple. Fast. Easy. Meal prep friendly. This is one of those meals that reminds me eating on plan doesn’t always have to be complicated. Sometimes it’s just about throwing together easy ingredients, making it taste good, and keeping yourself prepared.